Crab Cakes


by Chef Jude, Tony Chachere's

Posted on August 7, 2012 at 7:49 AM

Updated Tuesday, Aug 7 at 7:54 AM

Crab Cakes

Makes: 6 

Prep Time: 45 Min

Portion: 3oz.cakes and 6oz patties

Serving Temp: Hot 


  • 2 c. Heavy Cream
  • 1/2 c.  capers (minced)
  • 2  Tabl Garlic (minced)
  • 3 #’s  Back fin Crab meat
  • 3  #’s Jumbo Lump Crab meat
  • 3 each Lemons (juiced)
  • 7 Tabl  Parsley (chopped)
  • 7 Tabl Green Onion (chopped)
  • 3  Tabl Tony Chachere’s Original Creole Seasoning
  • 2  cups Plain Bread Crumbs
  • 2 cups Panko Bread Crumbs


In a medium sauté pan over high heat reduce Cream Capers and Garlic to ¾ cup, remove from heat and allow to cool.

 In a large bowl mix all ingredients together except cream reduction and Jumbo lump…once all ingredients are well combined.

 Fold in jumbo lump and cream reduction.

 Portion out to 3oz cakes or 6 oz patties... to store place in zip lock bags and Refrigerate  immediately for later use .

Can be frozen also.

To prepare, place crabcakes in a hot ~ oiled skillet and brown on both sides until warmed thru .